Kitchen Recipes


 









COOKIES


Recipe source: American
Type of cooking: oven


Preparation time: 5 minutes
Cooking time: 10 minutes


Ingredients (4 people):


For 20 cookies:
130 g of sugar
100 g butter
1 bag of vanilla sugar
150 g flour
100 g of chocolate chips
milk
Preparation: Chocolate Cookies

Mix all ingredients.
With the help of a teaspoon to small balls of this mixture to a centimeter away from each other on a tray covered with aluminum foil.
Bake for 10 minutes.

 



Peppery Beef Rib Roast


Rub:
2 tablespoons coarse ground pepper seasoning blend
2 tablespoons minced garlic


Roast:

1 beef rib roast (2 to 4 ribs), small end, chine (back bone removed (6 to 8 pounds)
1 (14 to 14 1/2-ounce) can ready-to-serve beef broth
2 teaspoons chopped fresh thyme
Salt


  1. Heat oven to 350°F (175°C).
  2. Combine rub ingredients in small bowl; reserve 2 tablespoons for au jus. Press remaining rub evenly onto all surfaces of beef roast.
  3. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F (175°C) oven 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.
  4. Remove roast when meat thermometer registers 135°F (55°C) for medium rare; 150°F (65°C) for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F | 60°C for medium rare; 160°F | 70°C for medium.)
  5. Combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes.
  6. Carve roast into slices. Season with salt, as desired. Serve with au jus.







Baked Polenta with Provolone, Roasted Peppers and Mushrooms

Polenta:
8 cups water
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cups polenta
1/4 cup roasted red peppers, well dried and diced
1/4 cup Wisconsin Parmesan Cheese, grated
2 tablespoons butter
1 teaspoon red pepper flakes



Mushrooms:
1 tablespoon butter
4 cups (8 to 10 ounces) sliced fresh mushrooms, e.g. mixture of portobello, cremini, shitake
1 teaspoons garlic, minced
1 cup heavy cream
1/2 cup parsley, minced
Salt and pepper


10 to 12 thin slices (8 ounces) Wisconsin Provolone Cheese

  1. Preheat oven to 375°F (190°C).
  2. For Polenta: In deep saucepan, bring water, salt, pepper, rosemary and thyme to rolling boil. Add polenta in slow, steady stream, stirring constantly. Reduce heat to medium and continue stirring 5 minutes. Add diced red pepper. Reduce heat to low and cover. Cook 45 minutes, stirring occasionally. Add Parmesan, 2 tablespoons butter and red pepper flakes. Stir well; set aside.
  3. For Mushrooms: Melt butter in skillet. Add mushrooms and garlic. Cook 10 minutes, stirring occasionally. Add heavy cream, parsley, salt and pepper. Cook at gentle boil until cream reduces and thickens, 10 to 15 minutes.
  4. Butter 9 x 13-inch baking dish and spread half the polenta over bottom. Cover with half the slices of provolone, tearing slices to fit when necessary. Spread mushrooms over. Spread remaining polenta over and top with remaining provolone slices.
  5. Bake about 15 minutes or until cheese melts, browns slightly and casserole is hot.
  6. Let sit until the polenta sets and can be cut in servings (it will still be quite soft).




Bacon and Cheese Log


1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
12 slices (about 1/2 pound) bacon, cooked crisp and crumbled
2 green onions, thinly sliced
1 (6 or 8-ounce) jar process Wisconsin Cheddar cheese spread
1/2 cup finely chopped pecans
Snipped parsley

  1. Beat together cream cheese and butter until smooth. Add bacon and green onions, mixing until thoroughly blended.
  2. Shape into a log about 8-inches long, cover and refrigerate overnight.
  3. Coat log with cheese spread. Roll in pecans and garnish with snipped parsley. Chill.
  4. Serve with lightly salted crackers.




Sauteed Brussels Sprouts


1/4 cup butter
2 cloves garlic, minced
1/2 cup red pepper, diced
1 to 1 1/2 pounds fresh brussels sprouts, halved

  1. Melt butter in heavy-duty nonstick skillet over medium-high heat. Add garlic and stir until golden. Add red pepper and adjust heat to low, stirring occasionally for 2 minutes.
  2. Add brussels sprouts and adjust heat to medium high. Cook for about 4 minutes, stirring occasionally until done.


Visions of Sugarplums Toddy


4 cups milk, divided in half (dairy, rice, or soy)
2 tablespoons honey
1/8 teaspoon cardamom powder
4 ounces white baking chocolate, chopped
1 teaspoon vanilla extract
1/4 teaspoon nutmeg powder
4 (6-inch) cinnamon sticks

  1. Warm 2 cups of the milk, honey, cardamom, and baking chocolate in a saucepan until chocolate is melted.
  2. Add remaining milk and heat until warm.
  3. Stir in vanilla.
  4. Pour into cups, sprinkle with nutmeg, and add cinnamon stick stirrers.




Merry Gingerbread Cookies


6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 cup unsalted butter, softened
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon salt
2 large eggs
1 cup molasses
3 tablespoons water

  1. Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.
  2. Cream butter, SPLENDA® Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1 to 2 hours before rolling out and cutting into shapes.
  3. Preheat oven to 350°F (175°C).
  4. Roll cookie dough out slightly less than 1/4-inch. Cut into desired shapes.
  5. Bake in preheated oven 8 to 10 minutes or until lightly browned on the bottom.


Makes 54 cookies.
Preparation Time: 30 Minutes
Total Time: 40 Minutes
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